Ingredients

The following ingredients have 4 Servings
  • 1/2 kg boneless chicken (cut into small pieces?)
  • 2 tbsp ginger-garlic paste
  • 2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1 egg
  • 2 tbsp white flour / maida
  • 2 green chilies
  • 1/2 cup plain yogurt
  • few curry leaves
  • oil for frying + 2 tbsp
  • 2 tsp salt (or to taste)

Instruction

  • In a bowl, add chicken, half of the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, salt, eggs, and maida. Mix well and marinate chicken pieces with the mixture. Refrigerate the chicken overnight or at least 2 hours
  • In a large pan or Kadai (wok) add oil for deep frying. Add chicken pieces and fry on medium flame until golden brown. Drain on a paper towel and keep these chicken pieces aside.
  • In a separate kadai, heat 2 tablespoons of oil. Add remaining ginger-garlic paste and fry for a couple of minutes on a slow fire. Add slit green chilies and curry leaves and let it splutter. Add beaten yogurt. Mix well and add cooked chicken pieces.
  • Cook till all the chicken pieces are coated with the masala and are completely dry.
  • Remove from heat and serve hot, garnished with chopped coriander, mint leaves, and lemon wedges.